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Martha Stewart's Cooking School

Season 1 • Episode 7 • Dressing & Emulsions

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Martha Stewart's Cooking School Season 1, Episode 7: Dressing & Emulsions

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Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT. Watch Martha Stewart's Cooking School Season 1, Episode 7 Dressing & Emulsions in HD free online. Enjoy high-quality streaming of Martha Stewart's Cooking School Season 1, Episode 7 and share your thoughts in the comments below!

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Episodes

13 episodes
1

Eggs

Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.
2

Sauces

Two methods for preparing hollandaise sauce; creamy bechanel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients.
3

Vegetables

Simple vegetable side dishes include steamed spinach, sauteed broccoli rabe, roasted cauliflower steaks, brown sugar-glazed carrots, sauteed sugar snap peas, and shelled peas with mint and lemony kale salad.
4

Stocks

Three common stocks - - chicken, beef, and vegetable.
5

Butchering

Master class on meat with fourth-generation butcher Evan Lobel includes cutting up a whole chicken, spatchcocking a Cornish game hen, butterflying a leg of lamb, butchering a beef tenderloin, and making medallions from pork loin.
6

Rice

Fluffy white rice; pilaf; risotto; Thai fried rice.
7

Dressing & Emulsions

Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.
8

Steaming

Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas.
9

Roasting

Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.
10

Braising

Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.
11

Poaching

Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.
12

Frying

French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.
13

Pan Searing

Pan-seared scallops with lemon-caper sauce; crisp-skinned salmon filet; pan-seared steak with mustard-cream sauce; Muscovy duck breasts with port wine reduction.